Traditional Gujarati kadhi is a sweet and tangy yogurt-based curry dish prepared with gram flour, spices and herbs. Gujarati kadhi can be made with the use of homemade fresh yogurt or sour yogurt.It is an essential part of Gujarati’s main course.
For the best taste homemade yogurt is preferred. Also, homemade thick buttermilk can be used to prepare this kadhi. Adding besan helps to thicken and prevent the curd from separating while cooking.
There are many types of kadhi and variations to cook kadhi depending upon the region and the states. Different states and regions in India have their way of cooking kadhi such as Punjabi kadhi which they add boondi to it, Rajasthani kadhi which is a bit spicy and thick, Maharashtrian kadhi, etc.
This curry recipe is known for its flavors and taste which is tangy, sweet and savory. For the extra sweetness that Gujarati kadhi offers, follow the steps to cook this delicious kadhi and serve it hot with steamed rice, Kathiyawadi Undhiyu, Laapsi & Phulka roti.
Sweet and Tangy Gujarati Kadhi Recipe
- 1 cup Yogurt/Curd
- 2 tbsp Gram flour/Besan
- ½ tbsp Ginger garlic paste
- 1 tbsp Sugar (or according to your taste preference)
- 2 cup Water
- 1 tbsp Oil/Ghee
- 1 tbsp Mustard seeds
- 1 tbsp Cumin seeds
- ¼ tsp Fenugreek seeds / Methi
- 3 Cloves
- 1 inch Cinnamon
- 2 Dried red chili (broken and deseeded)
- Pinch of Asafoetida / Hing
- 5 Curry leaves
- 2 Chili (Substitute of red chili)
- Salt as per taste
- Finely chopped Coriander for Garnishing
- In a large bowl take 1 cup yogurt, 3 tbsp gram flour (besan), ½ tsp ginger garlic paste and 2 cups of water.
- Blend or whisk the mixture until smooth and lump-free. Keep aside the mixture.
- Now, in a Kadai, put 1 tbsp of oil and splutter ½ tsp cumin seeds, ½ tsp mustard seeds, ¼ tsp methi, 1 dried red chili, 3 cloves, 1 cinnamon stick, 2 chili and a pinch of hing and curry leaves.
- Pour the yogurt mixture and stir well at medium to low heat.
- Stir for 5-8 minutes on low flame or until it starts to boil. Mix and cook until the raw taste of besan is gone.
- Add 1 tsp sugar and ¾ tsp salt (or as per taste) and stir continuously on low flame for a minute.
- Add chopped coriander and serve the kadhi with steamed rice.
- If you like you can add some boondi to the kadhi.
- You can use homemade buttermilk.
- You can increase or decrease the amount of salt and sugar as per your taste preference.
- Use jaggery as a substitute for sugar if you prefer.
- To add a pleasant color to your kadhi, add a pinch of turmeric to it.
This tangy and sweet kadhi, made with a combination of yogurt, besan, spices, herbs, and seasonings, is perfectly suitable for lunch or dinner. Gujarati kadhi tastes amazing with vegetable pulao, khichdi, pulka rotis and pickles, and steamed rice.
Is it necessary to add gram flour to kadhi?
Yes, the thick consistency of kadhi is obtained by adding gram flour to it. Adding 2-3 tbsp of gram flour (besan) to the kadhi would prevent the curd from separating and make the kadhi thick and smooth.
How long should we boil/cook the kadhi?
After adding all the spices and seasonings, cook kadhi for nearly 10-12 minutes. Cook until the rawness of besan added to the kadhi is gone completely.
Can we use plant-based yogurt to make kadhi?
Yes, but make sure that you don’t boil the kadhi while cooking using such plant-based yogurt as the yogurt might separate or curdle.